Dinner · 35 min · mexican

Enfrijoladas de Queso

Dinner decisions, handled: Enfrijoladas de Queso pairs corn tortillas with black beans for a 35-minute Mexican dinner. The macros do the talking: 30g protein, 75g carbs, and 18g fat in every 568-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 12 Corn tortillas
• 3 cups Black beans
• 2 cups Bean cooking liquid
• 1.5 cups Oaxaca cheese
• 1/2 White onion
• 1 Chipotle in adobo
• 1/4 cup Crema
• 1/2 cup Queso fresco
• 1/4 cup Epazote

Steps

1. Blend the beans with their liquid, epazote, and the chipotle into a silky, pourable bean sauce. It should coat a spoon like a mole.
2. Simmer the bean sauce 10 minutes, thinning with water as needed. Season boldly with salt.
3. Flash-fry the tortillas so they stay pliable, then dredge each one through the hot bean sauce.
4. Fill with Oaxaca cheese, fold in half, and arrange on warm plates.
5. Ladle more bean sauce over the top and scatter queso fresco and onion.
6. Drizzle with crema and serve immediately. The humble bean, given the enchilada treatment.

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